GRILLED PIG EARS

SERVES 6

5 MINUTES PREPARATION TIME

1 HOUR 15 MINUTES COOKING TIME

1 brown onion, peeled

2 cloves

6 pig ears, prepared by the butcher

4 carrots, sliced into rounds

1 celery stalk

Bouquet garni

1 leek

120 ml (3¾ fl oz) sweet soy sauce

1 tablespoon herbes de Provence (mixed dried herbs)

Fine sea salt

POACHING THE EARS

Stud the onion with the cloves and place in a large saucepan with the pig ears, carrot, celery, bouquet garni and leek. Cover with water. Bring to a simmer over a medium heat. Reduce the heat to low and simmer for 1 hour, or until the ears are tender. Remove and drain the ears and arrange them on a baking tray lined with baking paper.

GRILLING THE EARS

Preheat the oven grill (broiler) to medium.

Using a pastry brush, glaze the ears with the sweet soy sauce, sprinkle with the herbs and season with sea salt.

Place under the hot grill for 15 minutes, turning the ears halfway through the cooking time.

HOW SHOULD I SERVE THEM?

As an entrée, with a potato salad.